The Best Almond Flour Pancakes

The Best Almond Flour Pancakes

from ambitiouskitchen.com
20 min

Fluffy almond flour pancakes made with just 5 core ingredients: almond flour, coconut or almond milk, eggs, oil and vanilla extract. These keto almond flour pancakes are also gluten free & low carb and make the perfect, easy breakfast. Options to add blueberries or chocolate chips!

Ingredients

  • Wet Ingredients
  • 2 eggs, at room temperature
  • 1/3 cup coconut milk or almond milk (any milk will work)
  • 1 tablespoon olive oil, melted coconut oil, or melted butter
  • 1/2 tablespoon pure maple syrup or coconut sugar, optional
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, but recommended for yummy flavor!)
  • Dry Ingredients
  • 1 ¼ cup packed fine blanched almond flour (do not use almond meal)
  • ¼ teaspoon baking soda (or sub 1 teaspoon baking powder)
  • 1/4 teaspoon salt
  • Butter, olive oil or coconut oil, for greasing the pan
  • Optional add-ins:
  • blueberries, fresh or frozen
  • mini dairy free chocolate chips

Directions

  1. 1

    In large bowl, whisk together the eggs, milk, oil, pure maple syrup, vanilla and almond extract together until smooth and well combined. Next, add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined.

  2. 2

    Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium heat. Once oil or butter is hot, drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked.

  3. 3

    Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your skillet heat a bit. I normally start on medium or medium low, then decrease to lower heat later so that my pancakes don't burn.

  4. 4

    Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).